Italian night

Bragioli

Ingredients
6 thin slices of topside or round steak, flattened with a mallet
400g ground chicken
2 strips bacon, diced
2 cloves garlic, crushed
½ cup parsley, finely chopped
1 tbsp oregano, finely chopped
1 shallot, thinly sliced
½ cup ricotta
2 eggs, beaten

Sauce
3 tbsp olive oil
2 large onions, diced
5 cloves garlic, crushed
1 large can tomatoes
1 cup flat leaf parsley, leaves picked
½ cup basil, leaves picked
250ml red wine
500ml water
Salt and pepper to taste
2 bay leaves
To make sauce, fry onion and garlic in olive oil until softened.
Add tomatoes, herbs, red wine and water and leave to simmer while you prepare the bragioli.
Lay out beef slices.
Mix remaining ingredients together and season with salt and pepper.
Place a heaped tablespoon of stuffing mixture on each beef slice, spreading out well.
Roll up and secure with skewers, toothpicks or tie with butcher’s twine.

Place in sauce and simmer for 1 ½ hours over low heat.

Now you’re talking my language!

I stuff my braciole the way my dad always liked it - meat filling - using a large steak and rolling and tying. It looked like a rolled roast beef. Skillet fried and then placed in sauce.